4-703.11; Priority; Chlorine sanitizer in 3 comp over 200ppm. Chlorine sanitizer shall be maintained between 50-100ppm. CDI: Sanitizer corrected to 100ppm.
0.0
21.
3-501.16(A)(1) ; Priority; Falafel on hot hold well and green beans inside hot hold unit 119-130F. TCS foods shall maintain a hot hold temp of 135F or above. Falafel discarded and G. Beans reheated. Repeat.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Items on front make line unit and Tzatziki inside walk in 51-42F. TCS foods shall maintain a cold hold temp of 41F or less. Ambient temp of make line unit 52F. thermometer needs to be replaced inside make line units as well. CDI: Items moved to walk in and tzatziki discarded. Repeat.
1.5
41.
3-304.14; Core; Chlorine sanitizer buckets over 200ppm. Maintain chlorine sanitizer at correct concentration of 50-100ppm. CDI: Buckets corrected to 100ppm.
0.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
2-102.12 (A); Core; The person in charge does not have a food protection manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI- course information provided to PIC.
1.0
20.
3-501.14; Priority; Chicken soup 120F and pickled onions 127F cooling on fully melted ice at 12:30pm is not cooling down fast enough. Both food items only dropped down between 4-6 degrees within the last 50 minutes. Cooked Time/Temperature Control for Safety Food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours 135F to 41F or less. CDI- education was given on methods to help speed the process and both food items were broken down into smaller portions and place in an ice bath to cool rapidly.
1.5
21.
3-501.16(A)(1) ; Priority; Spanakopita in the hot case was holding at 129F. TCS foods being held hot shall be maintained at 135F or above. CDI- PIC chose to voluntarily discard because a new batch was coming out of the oven.
0.0
33.
3-501.15; Priority Foundation; Grape leaves cooling on the make line was holding between 50-55F. Large containers of chicken soup and pickled onions cooling on fully melted ice are not cooling down fast enough. Cooling shall be accomplished by placing the food into shallow pans, separating into smaller or thinner portions, stirring the food in a container placed in an ice water bath, or other effective methods. CDI- food items were cooled down in an ice bath.
0.5
45.
4-903.11(A) and (C); Core; Food debris observed inside of the container storing single service cups. Single-service and single-use articles shall be stored where they are not exposed to splash, dust or other contamination.
0.0
47.
4-101.19; Core; The storage shelf in the kitchen holding cooking oils is lined with cardboard. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Remove cardboard.
0.5
49.
4-601.11(B) and (C); Core; The shelving in the walk-in cooler has residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this area and clean thoroughly.
0.5
55.
6-501.16; Core; [Repeat] Mops leaning up against piping, floppy mop head side up draining down handles. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
4-501.114; Priority; Sanitizer concentration in dish machine too low, measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer at 50-200ppm. CDI- Dish machine repaired during inspection by Ecolab.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods on right side of service line holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Have cooler unit serviced. Recommend reducing temperature of walk-in cooler for better start temperatures and improved cooling.
1.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
45.
4-903.11(A) and (C); Core; At the service line, unwrapped uncovered single-service containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Single-service containers inverted food-side down during inspection.
0.0
49.
4-601.11(B) and (C); Core; Wire rack for drying clean dishes has sticky residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this area and clean thoroughly.
0.5
54.
5-501.110; Core; Dumpster side doors left open and top lids appeared damaged, are pushed into dumpster. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep side doors closed. Contact trash service provider to get the lids repaired/replaced.
0.0
54.
5-501.115; Core; A lot of litter and debris (broken glass) on ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain the area clean.
0.5
55.
6-501.16; Core; Mops leaning up against piping, floppy mop head side up draining down handles. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
4-602.11 Core; Soda nozzles observed with build up and residue. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Increase the cleaning frequency of the soda nozzles.
0.0
24.
3-501.19 Priority foundation; Lettuce spring mix on time did not have time stamp. When using time as a public health control the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI - PIC added known time label.
1.5
49.
4-601.11(B) and (C); Core; Magnet knife strip holder, bottom of plastic bins containing clean dishes, and storage racks observed with build up/residue on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
2-501.11; Priority Foundation; Facility is lacking a cleanup procedure for these events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI-Template plan provided to facility via email - a hard copy was also left with PIC.
0.5
21.
3-501.16(A)(1) ; Priority; Chicken hot holding in steam well and hot box with internal temperatures between 118F-119F. Green beans hot holding in hot box with internal temperature as high as 118F. Time/temperature control for safety (TCS) foods shall be maintained at 135F or above. CDI-Chicken reheated on stove to above 165F to be held hot at 135F. Green beans voluntarily discarded and fresh green beans were made during inspection.
1.5
28.
7-102.11; Priority Foundation; One chemical spray bottle lacking the common name and one chemical spray bottle labeled as peroxide multi-surface cleaner but contained another chemical (not sanitizer). Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
1.0
47.
4-202.11; Priority Foundation; Observed several cracked lids/food containers in the walk-in cooler. Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Cracked pans/lids voluntarily discarded during inspection. Continue to go through containers and discard the ones that are no longer easily cleanable and in good repair.
0.5
47.
4-501.11; Core; Repair ambient air digital display at the main cold well across from grill. There is another ambient air thermometer located in this unit that reads 37F. Equipment shall be maintained in a state of good repair and condition. Repair this unit.
0.0
55.
6-501.114; Core; Tall hot box and three (3) black cambros that were once used for catering are currently being stored in the lobby. PIC states that these items have not been used in a while. Disassembled grill being stored on a pallet in the lobby. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Ensure these items are removed from the facility.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation; Facility lacking cleanup procedure. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Procedure document provided to facility through email.
0.0
16.
4-601.11 (A); Priority Foundation; Dicer parts and other food processor parts along with the bucket they were stored in have food remaining on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Items returned to dish area. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Cooked green beans on counter at 92F and waiting to be taken for catering order. Chicken on steam table 110-148F and green beans at 96-126F. Food shall be held hot 135F or higher. Food reheated to at least 165F. CDI
1.5
28.
7-102.11; Priority Foundation; Spray bottle lacking label of contents. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Bottle labelled during inspection. CDI
1.0
43.
3-304.12; Core; Tong handle stored in contact with fries in small prep table by fryer. In use utensils shall be stored with handles out of the food. Store handle up or utensils in clean container.
0.0
44.
4-903.11(A), (B) and (D); Core; Containers stacked together wet on clean dish rack. Christmas decoration boxes and Christmas tree stored on rack above clean dishes above the three compartment sink. Clean equipment shall be stored in a clean, dry location and in a self draining position. Allow items to air dry completely prior to stacking. Store decorations separate from food and food items where not a source of contamination.
0.5
45.
4-502.13; Core; Plastic container original with oregano in it being reused for sea salt. PIC states the salt is removed from the original packaging and placed into the other container because it is hard to open. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard containers after original product is removed. Use something for the salt that is designed to be reused and is easily cleanable.
0.0
55.
6-501.12; Core; Dusty HVAC vents. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean more often.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources. Lauren Harden 919-500-0943
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. If walk-in coolers are designed by manufacturer to have self-closing doors, have these serviced so self-close. Recommend posting Employee Health Policy so easier to find and available for employees to reference.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
